First, soak your almonds, they take the longest.
Next blend together the mushroom soak sauce together and mix in a bowl with 1/2 of the mushrooms. Let sit for 30-hour.
Soak the other mushrooms in the 1 cup of water with a splash of soy sauce.
After the almonds are soaked, blend or process them with 1/4 cup of the mushroom /soy water (not the sauce mix). Then take a cheesecloth or a papertowel works too (if used gently), scrape almond mix into it, and gently squeeze the liquid out, it makes a creamy liquid. Save the almond pulp for something else, not this recipe.
Now blend in the rest of the ingredients for your stroganoff sauce, with the mushrooms from the soy water mixture, until creamy.
Take the mushrooms from the marinade, and place then on a non stick dehydrator sheet. Pour over them, the stroganoff sauce. Then drizzle 2 tablespoon of the marinate mixture over that. Dehydrate until warm, about 30-45 minutes.
Serve over shredded or spiralized zucchini or kelp noodles, Its good with wild rice too (sprouted) but the flavors compete a little.
Source of recipe: I invented this.

SO HOW'D IT GO?

I very much liked this recipe and will definitely make it again. However the part of the recipe where we blend the almonds with the mushroom soak juice was such a small amount that it didn't blend well in my blender. I think next time I would probably just replace this step with a similar amount of almond milk and a splash of Bragg's Aminos.

My open-minded omnivore friend also this dish! I served it with zucchini "pasta".